Vegetating with Leslie - Page 26 of 30 - Joyful Compassionate Abundance

On Vegetating

On Vegetating

I like food, plant food, that is — I like to plant, grow and eat it. I like to serve it to others and recycle it to contribute to next year’s harvest. I like working and being outdoors, walking and hiking. I like to study Hebrew Bible, Tanakh, especially the first five books, the Torah. Most of all, I like to think about all these things and what they have to say about the meaning of life. I started my blog when I decided to explore veganism, and it has led not just to recipes and farming but to taking a look at the Hebrew Bible from a different perspective. It also gave me a chance to study the biblical perspective on modern themes like ethics, ecology, evolution, animal rights, and the human place in creation. I explore and refresh my own spirituality through these projects.

My first vegan seder

On: March 30, 2015November 13, 2017 By: Leslie Cook

Since I moved away from the city twelve years ago, I haven’t had a seder in my own home. That has been a function of scheduling issues as much as geographic issues. I went to work outside my home in a community at some

Falafel

On: March 25, 2015June 13, 2017 By: Leslie Cook

I love Falafel with all its fixings — for me, that means the Falafel itself, good whole wheat Pita (I prefer Lebanese style Pita), creamy Hummus, Jerusalem/Israeli Salad, Tahina and good hot sauce, which for me is either Z’hug or Harif. What

Lab-Grown “Meat” — What’s the Beef?

On: March 25, 2015October 25, 2022 By: Leslie Cook

Lab-grown meat is thankfully less on the radar now that delicious plant-based “meats” like Beyond have come on the market.

Dal for Dinner

On: March 24, 2015April 20, 2017 By: Leslie Cook

Last night we enjoyed one of my favorites: Dal Makhani. It was a top pick when I visited the Indian and Pakistani restaurants on Devon Ave. near where I used to live. When my Dad visited from Arizona, we were in heaven

Red Lentil Soup

On: March 23, 2015February 20, 2025 By: Leslie Cook

Red Lentil Soup is one of my great favorites. I used to enjoy a cup every day when I was making it regularly in the Cafe.

Cooking Dried Beans

On: March 23, 2015April 20, 2017 By: Leslie Cook

As a vegetarian now progressing toward veganism, I have always eaten a lot of beans. It’s a good thing I love them! Until this past summer, I never had any digestive difficulties with any foods at all including beans. During the summer

Milk grown in a lab?

On: March 22, 2015 By: Leslie Cook

I thought manufactured meat was pretty . . . weird and totally unappealing. Milk feels different for some reason. From National Geographic: “Milk Grown in a Lab is Humane and Sustainable – But Can it Catch On?”

Curried (Vegan) Cauliflower & Leek Soup

On: March 15, 2015April 20, 2017 By: Leslie Cook

This creamy Curried Cauliflower & Leek Soup is a delicious addition to our repertoire in the Cafe and has been very popular. It was the first creamy soup I had tried using a non-dairy milk. The original recipe that I picked up

Creamy Vegan Corn Chowder

On: March 12, 2015April 20, 2017 By: Leslie Cook

I love potatoes and consider them a great vegetable despite the bad rap they’ve gotten in recent years. I know the arguments about their role in spiking blood sugar — but the peel counteracts that. Whole foods – that’s the key. Ingredients

Matboukha (Moroccan Salsa)

On: March 10, 2015February 16, 2024 By: Leslie Cook

I often serve Matboukha as a salad in the typical Middle Eastern style with pita (or Challah) for dipping. It is a delicious and versatile cooked tomato salad. I have also used it for Shakshouka, a Middle Eastern dish in which eggs

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Just two weeks ago, our beautiful yellow summer squash was a small yellow flower.
A few root veggies, washed and ready to cut up for dipping in hummus and muhammara. I'll take a platter to a July 4 party...
Those seeds a couple of weeks ago...
...are now tomato plants and more ready to go into the ground.
The old greenhouse...and our big beautiful new one.
Compost pile where I get to take my veggie waste every week.
Garlic rows for hand weeding.
First box from the CSA: Bok choy, Chard, Kale, Spinach, Boston Lettuce, Radishes, Carrots, Mint.
My 40 year old boots.
Farm Days

Brown Lentil Soup with Spinach
Water challah or "berches" for Shabbat.
Kefta Sandwich
Red Lentil Soup
Moroccan Carrot Salad
Food - real food, that is: Roasted Veggie Platter
Black Bean Soup - great in winter when you want something warm and substantial when you come in from the cold ... or before you go out into it!
For some, a reaction to certain sugars masquerades as a problem with gluten. Spelt is wheat, but it's a type of wheat that is low FODMAP and therefore easier to digest for many.
Hummus ... everybody's favorite.
Sweet Pepper Salad -- one of a group of beautiful Middle Eastern salads to serve up for Shabbat -- or any meal.
Process for Lebanese Potato Salad.
This creamy and delicious potato salad includes lots of fresh dill and crunchy dill pickles..
Red Cabbage Slaw
Veggie Cholent with Beid Hamin, Slow-Cooked Eggs.
Lebanese Potato Salad - my version.
Chermoula Eggplant, not as beautiful as Ottolenghi's but very easy and tasty.
A gluten-free vegan "no-meat loaf" I made in my cafe.
Vegan Spinach Pesto on Homemade Challah with Tuscan Bean Soup
The finished greens and onions! What I don't eat for lunch will go into our rice and greens stir fry this evening.
Stuffed Cabbage Rolls for dinner - or anything else you can imagine. Stuffed squash. Stuffed onion. Stuffed grape leaves.
Vegan Cream of Broccoli Soup
Split Pea Soup with Barley
Last but not least...after two years of thinking and experimenting, I decided to add occasional eggs back into our diet, and this is a wonderful plate of stir-fry greens, pan roasted sweet potatoes and scrambled eggs. My decision was based on my thoughts about interdependence, and when I was able to find someone who keeps their chickens (doesn't kill them after their two peak laying years), I decided I would make the pilgrimage out to get eggs periodically and would eat those. I wish I could raise my own! But this is good for now. More about this thought process later.
Ratatouille Soup with chunks of eggplant, zucchini squash, patty pan squash, summer squash, onion, tomatoes, tomato paste, mixed greens, oregano, basil, salt and hot paprika.
Pasta salad with CSA veggies.
Stir Fry with Kohlrabi greens, Bok choy, green onions, radishes, lots of sliced onion, garlic, a bit of red bell pepper, sauteed tofu squares, brown Basmati rice, salt, hot paprika, extra virgin olive oil, a bit of soy sauce...mmm hmmm, can't beat that.
Cold Cucumber Soup, upper right
Corn and potato chowder. Saute chopped onion in extra virgin olive oil, add some cut up carrots. When soft, add lots of cut up potato and organic corn. Cut up greens come in at the end when finished cooking. I think I might have used kale or maybe a mix of kale and Bok choy for this, but any tender greens are fine. It was simply seasoned with salt and pepper, and I happened to have some fresh marjoram as well.
Collard Green Wraps
Italian style potato salad.
Moroccan Style Green Beans
FUL . . . serve it up as part of a mezze (appetizer table), as a main dish, a side dish, hot, cold . . . or for breakfast.
Spicy Olive Salad
Moroccan Beet Salad
Julienned beets with added red onion and cilantro.
Cafe Days